The Ultimate Classic Potato Salad Recipe: A Timeless Side Dish for Every Occasion

Few dishes evoke nostalgia and comfort quite like a classic potato salad. Whether it’s served at a backyard barbecue, a family picnic, or a festive holiday spread, this timeless side dish has carved out a permanent place in culinary traditions across the world—especially in American cuisine. At its heart, potato salad is a humble dish made from boiled potatoes, mayonnaise, mustard, and a handful of complementary ingredients that together create a creamy, tangy, and savory combination. But behind its simplicity lies a complex balance of textures and flavors that, when done right, can elevate an ordinary meal into something truly memorable.

In this comprehensive guide, we’ll walk you through everything you need to know to master the classic potato salad from scratch. This isn’t just a quick recipe—it’s an in-depth journey into the dish’s history, its essential ingredients, variations, techniques, and the little secrets that distinguish a good potato salad from a great one. You’ll learn how to select the right potatoes, prepare them to perfection, build a well-balanced dressing, and incorporate optional add-ins without overpowering the traditional flavor profile.

The classic potato salad has evolved through generations, with each cook adding a personal touch—be it a pinch of paprika, chopped pickles, or a dash of vinegar. Yet, the best versions stay true to the spirit of the original: simple, hearty, and irresistibly creamy. This guide respects that tradition while offering practical tips and methods to ensure your potato salad is consistently delicious, whether you’re preparing it for two or two hundred.

By the end of this guide, you won’t just have a recipe—you’ll have the confidence to make a potato salad that your guests will request again and again. So whether you’re a beginner in the kitchen or a seasoned home cook looking to refine your technique, this is your definitive resource for mastering the art of classic potato salad.

Classic Potato Salad Recipe: Step-by-Step Instructions

Ingredients:

For the Potato Base:

• 3 pounds (about 1.3 kg) Yukon Gold or Russet potatoes

• 1 tablespoon salt (for boiling water)

• Cold water (enough to cover the potatoes)

For the Dressing:

• 1 cup mayonnaise (preferably full-fat for best flavor and texture)

• 2 tablespoons yellow mustard (classic American-style)

• 1 tablespoon apple cider vinegar (or white vinegar)

• 1 teaspoon granulated sugar

• Salt and freshly ground black pepper to taste

Mix-ins:

• 3 large hard-boiled eggs, chopped

• 1/2 cup finely chopped celery (about 1–2 stalks)

• 1/3 cup finely chopped red onion (or sweet onion)

• 1/4 cup chopped dill pickles or sweet relish (optional)

• 1 tablespoon chopped fresh parsley or dill (optional, for garnish)

• Paprika (optional, for garnish)

Step-by-Step Instructions

Step 1: Select and Prep the Potatoes

Why it matters: The choice and handling of potatoes set the foundation for the salad’s texture.

1. Choose the right type of potato. Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture. Russets are acceptable but tend to break apart more easily, resulting in a softer salad.

2. Peel the potatoes. You can peel them before or after boiling. Pre-peeling saves time later, but post-boiling peeling can be easier, especially for Russets. Yukon Gold skins are thin and edible, so peeling is optional.

3. Cut into evenly sized chunks. Dice potatoes into 1 to 1.5-inch pieces. Uniformity ensures even cooking.

Step 2: Cook the Potatoes

The goal: Tender, but not mushy.

1. Place potatoes in a large pot. Add enough cold water to cover the potatoes by about an inch. Start with cold water so they cook evenly from the inside out.

2. Salt the water. Add about 1 tablespoon of salt to the water to season the potatoes during cooking.

3. Bring to a boil. Heat over medium-high heat until boiling, then reduce to a gentle simmer.

4. Cook for 10–15 minutes. Check doneness by piercing a potato chunk with a fork—it should go in easily but not cause the potato to fall apart.

5. Drain and cool. Once cooked, drain the potatoes in a colander. Let them cool slightly at room temperature, then spread them on a baking sheet or tray to cool faster. Some cooks like to sprinkle a tablespoon of vinegar over the warm potatoes to boost flavor.

Step 3: Make the Dressing

Balance is key: You want a creamy, tangy, slightly sweet dressing that complements but doesn’t overpower.

1. In a medium bowl, whisk together the mayonnaise, mustard, vinegar, and sugar until smooth.

2. Taste and adjust. Add salt and pepper gradually, tasting as you go. The dressing should have a mild tang from the mustard and vinegar, a hint of sweetness, and a creamy base.

Step 4: Prepare the Mix-Ins

Adds crunch, flavor, and heartiness.

1. Hard-boil the eggs. If not already done, place eggs in a pot, cover with cold water, bring to a boil, then turn off heat and let sit for 10–12 minutes. Cool in ice water before peeling and chopping.

2. Chop vegetables finely. Finely dice celery and onion for a pleasant texture. If your onion is sharp, you can soak it in cold water for 10 minutes to mellow the flavor.

3. Optional add-ins. Chop dill pickles, gherkins, or add a scoop of sweet pickle relish if you prefer a sweeter or tangier profile. Add chopped herbs if desired.

Step 5: Assemble the Salad

This is where everything comes together.

1. Combine potatoes and dressing. In a large mixing bowl, gently fold the cooled potato chunks with the dressing using a rubber spatula. Be careful not to mash the potatoes.

2. Add mix-ins. Fold in chopped eggs, celery, onion, pickles, and herbs. Mix just until everything is coated evenly.

3. Taste and adjust seasoning. Add extra salt, pepper, or a splash of vinegar if needed.

Step 6: Chill and Serve

Time develops flavor.

1. Cover and refrigerate. Let the salad sit in the fridge for at least 1–2 hours. Overnight is ideal, as it allows the flavors to meld.

2. Before serving, give the salad a gentle stir. If it seems a bit dry after chilling, add a spoonful of mayonnaise or a splash of milk to loosen it up.

3. Garnish (optional). Sprinkle with paprika or extra herbs just before serving for visual appeal and a hint of spice.

Tips for Best Results

• Avoid overmixing. Stir gently to keep potatoes intact.

• Taste as you go. Adjust seasoning after chilling, as flavors can dull slightly in the fridge.

• Make ahead. This dish tastes better the next day, so plan ahead for events.